Winery VinkovaFrankovka Modrá Rosé
Pink wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Food and wine pairings with Frankovka Modrá Rosé
Pairings that work perfectly with Frankovka Modrá Rosé
Original food and wine pairings with Frankovka Modrá Rosé
The Frankovka Modrá Rosé of Winery Vinkova matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of peasant minestrone, potato and smoked salmon gratin or parsnip mousse in a glass jar.
Details and technical informations about Winery Vinkova's Frankovka Modrá Rosé.
Discover the grape variety: Bouysselet
Resulting from a natural intraspecific crossing between the Savagnin and the Cauzette plant, the latter being close to the Tannat. It should be noted that it has very often been confused with the Saint Côme, it is true that we have noted some points of resemblance. Bouysselet is very old in the Haute Garonne, more precisely in Villaudric, where it almost disappeared, but has now been replanted to the great satisfaction of connoisseurs. It is registered in the Official Catalogue of wine grape varieties, list A1.
Informations about the Winery Vinkova
The Winery Vinkova is one of of the world's great estates. It offers 15 wines for sale in the of Slovakia to come and discover on site or to buy online.
The wine region of Slovakia
Slovakia (officially The Slovak Republic) is a landlocked country described as being either at the eastern edge of Western Europe, or the western edge of Eastern Europe. This dichotomy reflects the state's recent history, a story of political unrest common in this region. The lands that are now Slovakia were an integral Part of Hungary for almost 900 years, but became independent when the Austro-Hungarian Empire was dismantled after the First World War. Almost immediately, Slovakia aligned itself with Bohemia and Moravia (the modern-day Czech Republic), Silesia and Carpathian Ruthenia to form Czechoslovakia.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
